Bernard Clayton`s Heavy Sour Rye Bread (aka Corn Rye)

mkc

Ingredients

4 cups Rye Sour (see other recipe)
1/2 cup water (if sour is stiff)
2 1/4 tsp dry yeast
1 Tbs salt
4 to 4 1/2 cups bread or unbleached flour, approximately

Glaze
1 egg, beaten
1 Tbs water

Topping
1 Tbs caraway seeds

Instructions

Prepare dough

1. Sprinkle a baking sheet with cornmeal or cover with parchment paper.

2. The sour should be a heavy batter than can be poured. Pour into a large mixing or mixer bowl, and add the water, only if needed. Stir in the yeast and salt. Add 1 cup bread flour and stir into the sour with a wooden spoon or with the mixer flat beater. The mixture will be heavy and sticky. Be patient. It can soon be kneaded. Add more flour, 1/2 cup at a time, stirring it into the dough with a wooden spoon and then by hand, or with the flat beater. Pick up the dough and place it on the floured work surface. Or leave in the mixer bowl to knead with the dough hook.

3. If the dough is sticky, sprinkle it liberally with flour and knead with a strong push-turn-fold motion. Use the dough blade or the edge of a metal spatula to scrape up the film of dough that may accumulate on the work surface. Knead by hand or under the dough hook for 8 minutes. The dough will clean the sides of the mixer as the dough hook moves the dough around.

4. (Alternate method using the food processor - Fasten the short plastic dough blade.

5. Pour the sour, water (if needed), yeast, and salt into the work bowl. Pulse to mix. With the machine running, add the flour, 1/4 cup at a time, until it becomes a ball of dough that is thrust around the bowl by the blade. 6. Keep the machine running and knead for 45 seconds.)

First Rise

1. Place the dough in a greased bowl, cover tightly with plastic wrap, and put aside to rise for 30 minutes.

2. Fold the plastic back and push the dough down with the fingers. Replace the cover and let the dough rise for a second time.

3. Turn the dough onto the floured work surface and divide it into two loaves. Shape into round balls or oblongs and flatten the tops slightly. Second Rise 1. Cover the loaves with wax paper or a lightly oiled sheet of plastic wrap and leave to rise until three-quarters proofed, about 30 minutes. Don't let them rise to full double volume as with many other breads.

Bake

1. Preheat the oven to 425°F about 20 minutes before baking.

2. With a razor blade or sharp knife, cut a design in the top of the loves. Beat the egg and water for the glaze and brush loaves with the glaze. Sprinkle liberally with caraway seeds.

3. Three minutes before baking pour hot water in a pan and place on the bottom shelf of the oven to create steam. Place the sheet with the loaves on the middle shelf and bake until the loaves test done, about 40 minutes. Turn one loaf over, tap the bottom crust with a forefinger, and if the sound is hard and hollow, the bread is done. The loaves will be a light brown.

4. (If using a convection oven, you may need to reduce the oven temperature 25° to 50°.)

5. Place the loaves on a metal rack to cool before serving.

6. This bread freezes for up to 6 months at 0°. If a softer crust is desired, place the loaves in plastic bags.

Notes

Number of Servings: 2 medium loaves

Time to Prepare: